twists

Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it

Cinnamon twists

whole milk

unsalted butter

strong white flour

dried active yeast

caster sugar

butter

cinnamon

Heat the milk and&nbsp;butter in a small pan until the butter has melted. Allow to cool slightly &ndash; the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it&rsquo;s not touching the salt.&nbsp;Pour in the sugar, then&nbsp;mix it all together.&nbsp;

Gradually pour the warm milk into the dry ingredients, mixing with your hands&nbsp;until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.&nbsp;

Lightly dust a&nbsp;surface with flour and tip out the dough. It will be quite wet &ndash; the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr&nbsp;or until doubled in size.&nbsp;

To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set&nbsp;aside.

Roll&nbsp;out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.&nbsp;

Fold in half widthways and cut into&nbsp;16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn&rsquo;t unravel during cooking.&nbsp;

Lay on&nbsp;two&nbsp;lined <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking trays</a>&nbsp;spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly.&nbsp;Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg&nbsp;and&nbsp;bake for 18-20 mins until golden. Don&rsquo;t worry if a little cinnamon butter comes out.&nbsp;

For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.&nbsp;

Flaky pastry twists with a hint of cinnamon and sweetness are paired with a decadent chocolate sauce.

Cinnamon Twists with Chocolate Sauce

For the cinnamon twists:

Splenda® Granulated Sweetener

puff pastry

For the chocolate sauce:

milk

Juice & zest of ½ orange

chocolate

In a small bowl, stir together Splenda Sweetener and cinnamon.

Unfold a sheet of puff pastry. Brush with butter and sprinkle generously with cinnamon-sweetener mixture. Repeat with remaining puff pastry sheets.

Stack two sheets of puff pastry on top of each other. Cut lengthwise into 6 strips. Twist each strip into a spiral. Repeat with remaining pastry sheets. Place twists on ungreased baking sheets.

Bake for 15–20 minutes or until golden brown.

Combine milk, Splenda Sweetener, orange juice, and zest in a saucepan; heat until tiny bubbles form on the surface (do not boil).

Remove from heat; add chocolate morsels and stir constantly until the chocolate melts and the sauce is completely blended (return pan to low heat if needed to help melt the chocolate).

Serve warm alongside the cinnamon twists.

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Cinnamon Twists with Chocolate Sauc...

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